Beetroot & Veggie Khaman
Have you tried the regular Palak Paneer with the twist of Fresh Green Garlic? No? Try this
Prep. : 15 Mins
Cook. : 20 Mins
Total Time :
35 mins
Cuisine : Gujrati, Indian
Servings : 4
Ingredients For The Batter:
Gram flour (Besan) – 1 cup
Beetroot puree – ½ cup
Curd- ¼ cup
Ginger-garlic-chilli paste – 1tsp
Chopped onion – 2 tbsp
Chopped carrot- 2 tbsp
Chopped beans – 2 tbsp
Oil- 1 tsp
Sugar – ½ tbsp
Salt – to taste
Lemon juice – of ½ a lemon
Fruit salt- 1 tsp
Water – as required to get dropped consistency
For the Tadka
Oil- 1 & 1/2 tbsp
Mustard seeds – 1 tsp<
Curry leaves – 6-7
Green chilli – 1 (broken)
Sugar – 1 tsp
Water – 1 tbsp
- Place a steel stand in a deep pot. Add water till the stand is submerged & bring the water to boil.
- In a mixing bowl, add besan along with curd, beetroot puree & ginger-garlic-chilli paste. whisk them well. (there should be no lumps).
- Season with salt followed by sugar & give a mix again.
- Add carrots, beans, onions. Mix all together.
- Now add water little by little & whisk well till you get the dropping consistency of the batter. (batter should not be too thick or thin)
- Squeeze lemon juice & add fruit salt. Whisk well so the batter gets light & fluffy in texture.
- Pour the batter in a greased plate & spread evenly. Place the plate in the pan & cover & let it steam for about 10-15 mins.
- Once done, insert a toothpick in the center. If the toothpick comes out clean, the khaman is done.
- Let the steamed khaman cool for a while.
-
Method
- Heat oil in a tempering pan, add mustard seeds along with curry leaves, green chilli & let them splutter.
- Add sugar & switch off the flame, now add water & mix well.
- Pour the tadka on khaman & allow it to soak completely.
- Now cut the khaman into pieces ( rectangular or square).
- Pack the khaman in the tiffin box along with popcorn.
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